1 large red onion

1/3 cup (75 ml) olive oil

5 cloves garlic, finely chopped

The juice of 1 lemon

1 tablespoon (15 ml) dried oregano

24 cherry tomatoes

1 small cauliflower, cut into florets, blanched

2 medium zucchini, cut into 1-inch (2.5-cm) slices

1 red bell pepper, cut into medium sized pieces

1 yellow bell pepper, cut into medium sized pieces

Salt and pepper

12 wooden skewers, soaked in water for 15 minutes

1 tablespoon (15 ml) fresh thyme, chopped

1 tablespoon (15 ml) fresh oregano, chopped

Cut the onion into quarters and break into pieces.

Preheat the grill, setting the burners to medium.

In a bowl, combine all the ingredients, except for the fresh herbs.

Thread the vegetables onto the skewers, alternating colours. Place on the grill and cook for 2 to 3 minutes on each side. Brush with the oil mixture a few times during cooking. Sprinkle with the fresh herbs before serving.

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